Equipment
Ingredients
Base and Aromatics
- 150 g salt pork, diced into 1cm cubes
- 2 yellow onions, thickly sliced
- 4 garlic, minced
Stew Muddle
- 600 g yukon gold potatoes, peeled and cut into 2.5cm chunks
- 800 ml fish stock
- 400 g crushed tomatoes, canned
- 2 bay leaves, dried
- 5 g fresh thyme, tied in a small bundle
- 2 g black pepper, freshly ground
Fish and Garnish
- 600 g striped bass fillets, skinless, cut into 5cm chunks, pin bones removed
- kosher salt
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Place the diced salt pork in a large cold Dutch oven. Set over medium-low heat and cook slowly to render the fat, stirring occasionally. Cook until the pork pieces are crisp and golden brown, about 10 to 12 minutes. Using a slotted spoon, remove the crispy pork bits and set them aside on a paper towel, leaving the rendered fat in the pot.
Add the thickly sliced onions to the hot rendered pork fat in the Dutch oven. Increase heat to medium and cook until the onions are softened and lightly translucent, about 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let the garlic brown.
Stir in the potatoes, crushed tomatoes, fish stock, bay leaves, fresh thyme bundle, and black pepper. Bring the mixture to a rolling boil at 100°C or 212°F. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 20 minutes until the potatoes are tender when pierced with a fork but not falling apart.
Taste the broth and add kosher salt if necessary, keeping in mind the salt pork has already seasoned the dish. Gently nestle the striped bass chunks into the simmering liquid. Cover the pot and poach gently at 90°C or 195°F for 8 to 10 minutes. Do not stir vigorously, as this will break the fragile fish apart.
Remove the pot from the heat. Discard the bay leaves and thyme bundle. Carefully ladle the hot stew into wide, shallow bowls. Garnish each serving with the reserved crispy salt pork bits and freshly chopped parsley. Serve immediately.
Chef's Notes
- Starting the salt pork in a cold pot allows the fat to render slowly and thoroughly without burning the meat, a technique borrowed from making proper bacon bits or lardons.
- Using a firm, thick-flaked white fish like striped bass ensures the pieces hold their shape in a rustic stew rather than completely dissolving into the broth.
- The step of tasting for seasoning only happens after the potatoes and stock have simmered because the salt content of the pork fat will deeply permeate the broth during this phase.
- For enhanced depth, you can add a small splash of dry white wine or apple cider vinegar right after sautéing the garlic to deglaze the pot and add a balancing acidity.
Storage
Refrigerator: 3 days — Store in an airtight container. The potatoes may absorb more liquid and thicken the stew over time.
Freezer: 1 month — Freezing is possible but not highly recommended as the potatoes will change texture and become slightly grainy when thawed.
Reheating: Reheat gently in a saucepan over medium-low heat until warmed through, avoiding a rolling boil so the fish does not break apart.
